OLD-FASHIONED RHUBARB TORTE
Rhubarb is probably one of the hardiest plants, especially in northern states like mine. It has a tart taste to it, which we really enjoy in our family. Every time I've served this torte to someone who's never had it before, I wind up writing out the recipe for them - and it's my pleasure to share it!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine 3/4 cup flour, confectioners' sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 11x7-in. baking dish. Bake at 375° for 10 minutes. , Meanwhile, beat the eggs, sugar, baking powder and remaining flour. Fold in rhubarb and spread over crust. Bake for 35-40 minutes. Cool. Serve with whipped cream.
Nutrition Facts : Calories 349 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB-STRAWBERRY TART
Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice. From here, all you need to do is bake, slice, and serve!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h15m
Number Of Ingredients 13
Steps:
- Crust: Lightly beat yolk and 2 tablespoons ice water in a small bowl until combined.
- Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds. With machine running, add yolk mixture in a slow, steady stream. Pulse until mixture holds together; if dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes and up to overnight.
- Preheat oven to 375 degrees with racks in middle and bottom. Coat bottom and sides of a 9-inch springform pan with cooking spray. Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Cut out an 11-inch round. Fit into bottom and up sides of prepared pan. Freeze 15 minutes.
- Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Pour into tart shell. Bake, with a foil-lined rimmed baking sheet on bottom rack to catch juices, until bubbling in center, about 1 hour, 15 minutes. (If browning too quickly, tent with foil during last 15 minutes.) Remove from oven. Release sides of pan immediately. Let tart cool on pan base on a wire rack before cutting into wedges and serving warm or room temperature.
STRAWBERRY-RHUBARB TART
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 1 (13 by 5-inch) tart, 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Roll the pastry into a rectangle about 1/8-inch thick. Cut 2 (3/4-inch wide) strips from a long side. Cut remaining pastry into a 13 by 5-inch rectangle and place on the prepared baking sheet. Brush a 3/4-inch border down 1 long side with water and lay 1 narrow strip on top, pressing gently. Repeat on the other side. (The filling should be thick enough so you don't need pastry strips on the short sides of the tart to keep the filling from spilling out when the tart is assembled.) Trim any overhang, if necessary. Very lightly roll a pizza wheel along the inside of the strips to score halfway through the base. Brush the top of the strips with milk, taking care not to drip down the sides. Pierce the base all over with a fork, line it with a piece of aluminum foil that extends along the sides of the strips but not over, and weigh foil down with pie weights or dried beans. Use a paring knife to flute the outer edges of the tart by making small cuts an inch apart. Bake until set, about 15 minutes. Remove the foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack.
- Trim the strawberries' broad tops and put the trimmings in a small saucepan with the rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes. Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve the remainder of the strawberries lengthwise.
- To assemble the tart: Spread cooked mixture in the shell. Arrange strawberries in shingled rows down length of the tart.
- For the glaze: Stir together jelly and hot water. Brush warm glaze over strawberries. Dust the sides lightly with confectioners' sugar, slice, and serve with whipped cream.
- Shop Smart: Buy strawberries of roughly the same size so that when they're "shingled" on the tart, they fit together nicely.
STRAWBERRY-RHUBARB CREAM DESSERT
A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party-not a crumb was left! -Sara Zignego, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from the heat; cool. Stir in strawberries., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar if desired.
Nutrition Facts : Calories 577 calories, Fat 38g fat (20g saturated fat), Cholesterol 95mg cholesterol, Sodium 183mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
RHUBARB TORTE
Each year when Grandmother asked what kind of birthday cake I'd like, I always said I wanted her rhubarb torte. -Lois Heintz, Holmen, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients with a fork until crumbly. Press into a greased 13x9-in. baking dish. Combine filling ingredients; mix well. Pour over crust. Bake at 350° for 50-60 minutes. In a bowl, beat egg whites until stiff. Gradually add sugar and vanilla, beating well. Spread or pipe over hot filling. Return to the oven until lightly browned, 10-15 minutes longer.
Nutrition Facts : Calories 289 calories, Fat 10g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 42mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY RHUBARB TART
The refreshing flavor of springtime fills every forkful of this tantalizing tart from Kristy Martin of Circle Pine, Minnesota. Oats give the from-scratch crust an old-fashioned taste.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon zest, baking powder and salt. Slowly add oil, stirring until mixture resembles coarse crumbs. Combine milk and vanilla; stir into flour mixture, a tablespoon at a time, until mixture forms a ball. , Turn onto a floured surface; knead 7-8 times. Place pastry between sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with removable bottom. Grease the tart pan; gently press pastry into pan. Line pastry shell with a double thickness of heavy-duty foil. Bake at 350° for 12 minutes. Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack., For filling, combine 1 cup strawberries, rhubarb, sugar and lemon zest in a large saucepan. Let stand for 30 minutes. , Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but retains shape. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a bowl; cover surface with waxed paper. Refrigerate for 1-2 hours., Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly.
Nutrition Facts : Calories 0g sugar total.
RHUBARB TORTE
An excellent dessert for after a hearty meal. I have also made the filling with raspberries, strawberries and blueberries, separately or mixed them together for a bumbleberry torte!
Provided by SAUCYB
Categories Desserts Cakes Torte Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine 1 cup flour, margarine and confectioners' sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.
- In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.
- Bake in the preheated oven for 10 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 63.2 g, Cholesterol 77.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 2.7 g, Sodium 161.9 mg, Sugar 47 g
RHUBARB STRAWBERRY TORTE
This is a beautiful spring and summer dish. It is so lovely you might not want to eat it, but it tastes even better than it looks. Plan ahead because it must sit overnight, but it is worth the work.
Provided by southern chef in lo
Categories Dessert
Time P1DT8m
Yield 1 cake
Number Of Ingredients 12
Steps:
- In a large saucepan, bring rhubarb, water and 1/2 cup of sugar to a boil; reduce heat and simmer uncovered for 6 to 8 minutes, or until rhubarb is tender. Cool slightly.
- Set aside 1 cup of rhubarb liquid for glaze place rhubarb and remaining liquid in blender and process until pureed. Return to saucepan, bring to a boil. Stir in the gelatin until dissolved; stir in vanilla. Cover and chill for 1 hour or until slightly thickened.
- Meanwhile for glaze: combine reserved rhubarb liquid and remaining sugar in a small saucepan; bring to a boil.
- In small bowl, combine cornstarch and cold water until smooth. Whisk into boiling mixture. Cook and stir until thickened. Remove from heat. Cover and refrigerate overnight.
- Gradually fold the whipped cream mixture into rhubarb mixture and arrange 17 split ladyfingers in bottom and 26 around the edges of ungreased 9-inch spring form pan. Spread 1/2 the rhubarb mixture into the pan. Arrange remaining ladyfingers over rhubarb mixture. Carefully spread with remaining rhubarb mixture. Cover and chill overnight. Carefully spread glaze over top. Remove sides of pan. Garnish with strawberries and whipped cream.
Nutrition Facts : Calories 4045.5, Fat 201.6, SaturatedFat 119.2, Cholesterol 1615.7, Sodium 1396.8, Carbohydrate 519.4, Fiber 15.9, Sugar 372.2, Protein 57.6
LEMON ICE TORTE WITH STRAWBERRY-RHUBARB SAUCE
Categories Cake Food Processor Dessert Bake Freeze/Chill Passover Strawberry Lemon Kosher Rhubarb Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 15
Steps:
- For Crust:
- Combine almonds and sugar in processor and chop finely. Transfer to medium bowl. Combine margarine and cinnamon and mix into almonds. Transfer to 9-inch-diameter springform pan. Using plastic wrap as aid, press almond mixture firmly 2 inches up sides and then over bottom of pan. Freeze 15 minutes.
- Preheat oven to 350°F. Place pan with crust on cookie sheet and bake 20 minutes. If crust sides slip, press back in place with back of fork. Transfer pan to rack and cool crust completely.
- Melt strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cool. Soften ice very slightly and spread in pan. Freeze until firm. (Can be prepared 1 day ahead. Cover and freeze.)
- For Sauce:
- Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb. Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add frozen strawberries and bring to simmer. Cool. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
- Remove vanilla pod from sauce. Cut between crust and pan sides with small sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte. Mound fresh strawberries in center. Garnish with fresh mint sprigs. Cut torte into slices and serve with sauce.
RHUBARB STRAWBERRY CRUNCH
Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Provided by Michelle Davis
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
- Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g
FRESH RHUBARB TORTE
I got this recipe several years ago from a cousin. It's wonderful served warm with ice cream.
Provided by Valarie Swalve
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
- Mix together 1 cup of flour, 2 tablespoons of sugar, and the melted butter until well combined; pat the mixture into the bottom of the prepared baking dish.
- Bake the crust in the preheated oven until very lightly browned, about 25 minutes. Set aside to cool slightly. Increase oven heat to 350 degrees F (175 degrees C.)
- Stir together 1 1/4 cup of sugar, the rhubarb, 2 tablespoons flour, the milk, and beaten egg yolks until thoroughly combined; pour over the crust.
- Bake in the oven until set, 40 to 45 minutes. Serve warm.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 50.2 g, Cholesterol 108.1 mg, Fat 13.6 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 8.1 g, Sodium 90.8 mg, Sugar 35.3 g
More about "rhubarb strawberry torte recipes"
STRAWBERRY-RHUBARB ANGEL TORTE RECIPE - PILLSBURY.COM
From pillsbury.com
OLD FASHIONED RHUBARB TORTE - BLUE BOWL
From bluebowlrecipes.com
RHUBARB STRAWBERRY TART – LAYLITA’S RECIPES
From laylita.com
4.7/5 (136)Category DessertCuisine American, EuropeanTotal Time 1 hr 35 mins
- Combine the diced rhubarb and strawberry in a bowl, add the lemon juice, sugar and tapioca or corn starch. Mix well and let rest for at least 30 minutes, stirring every once in a while.
- Carefully flip the wax paper and the sheet of rolled pastry dough on to a lightly greased tart pan. Gently press the dough with your fingers onto the mold, start at the center and move outward. Use a rolling pin to roll over the edges and remove any excess dough from the edges. If you want you can leave a ½ - 1 inch to wrap around the edges of the pan – this will help prevent the crust from shrinking.
STRAWBERRY RHUBARB DESSERT BARS RECIPE | LAND O’LAKES
From landolakes.com
RHUBARB-STRAWBERRY TART RECIPE - PILLSBURY.COM
From pillsbury.com
30 STRAWBERRY-RHUBARB RECIPES TO MAKE WITH FRESH FRUIT
From allrecipes.com
12 STRAWBERRY RHUBARB DESSERTS WE CAN'T GET ENOUGH OF
From allrecipes.com
BEST STRAWBERRY RHUBARB TORTE RECIPES
From alicerecipes.com
STRAWBERRY RHUBARB TORTE RECIPE - BOSS RECIPES
From bossrecipes.com
30 STRAWBERRY RHUBARB RECIPES FOR DESSERT - INSANELY GOOD
From insanelygoodrecipes.com
34 SWEET AND SAVORY STRAWBERRY-RHUBARB RECIPES - TASTE OF HOME
From tasteofhome.com
10 STRAWBERRY RECIPES FOR SPRING - ILLINOIS FARM BUREAU PARTNERS
From ilfbpartners.com
You'll also love